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It’s almost Valentine’s Day and I’m sure you have seem every chocolate recipe imaginable! But what do you do if your favorite loved one doesn’t like chocolate! I say go bananas with this double dose of banana cookery from two of my favorite chefs! I decided to double my banana game for dessert one evening by making Dominique Ansel’s banana bread. This is the perfect recipe! It is rich, delicious, moist and easy. Seriously this recipe is perfection. The bread stays moist for days if wrapped well. Next up is the banana jam, just imagine a caramel and a banana joined together and that is what this jam is ! It’s great on toast, biscuits and yes this banana bread. If you want to kick the whole thing up an notch serve a slice of banana bread topped with a scoop of vanilla or caramel ice cream and then drizzle the top with banana jam! It’s heaven! Each recipe stands perfectly on its own but in honor of Valentine’s Day it’s about the union . This is a union you will want to experience.

From by the bay wishing you, top banana food memories!

Maryann

Dominique Ansel’s Banana Bread

As featured on Tasting Table courtesy of Dominique Ansel

Preparation Time 1 hour and 30 minutes

Ingredients

2 cups sugar

2 cups flour

¾ teaspoon baking soda

¾ teaspoon nutmeg

1 teaspoon salt

1 teaspoon baking powder

3 eggs

4 overripe bananas, mashed

14 tablespoons unsalted butter, melted, plus more for greasing pan

Directions

Preheat the oven to 350°. Grease a 10″ x 5″ x 3 ½” loaf pan and set aside. In a large bowl, combine the sugar, flour, baking soda, nutmeg, salt and baking powder. In a separate bowl, beat the eggs and combine with the mashed bananas. Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated. Pour the batter into prepared pan and bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing.

Biscuit Love Banana Jam

Yields 4 cups Preparation Time 40 minutes

As featured on the Food Network Courtesy of Karl Worley of Biscuit Love Nashville

2 cups granulated sugar

3 cups sliced bananas

1/2 teaspoon salt

1 tablespoon lime juice

1 tablespoon vanilla extract

Warm biscuits, for serving

Directions

Mix the sugar and 1/4 cup water in a heavy-bottomed large saucepan. Heat the sugar mixture on high heat until the mixture caramelizes; the water will need to evaporate before the sugar will caramelize. Once the caramel reaches a deep brown color, turn the heat to low and carefully add the bananas. Stir with a wooden or heat-resistant spoon until the bananas begin to break down, 10 to 15 minutes. Add the salt and remove from the heat. Stir in the lime juice and vanilla.

Serve with warm biscuits. The jam will keep in the refrigerator for up to 1 month.